Glutinous Kirikiri's Matcha Red Bean Sweets are full of Matcha flavor, so don't miss them.

? Ingredients? (can make 6)

1. Snowberry skin: 60g of water-ground glutinous rice flour, 15g of corn starch, 100g of milk, 15g of sugar, 10g of butter, 2g of matcha powder.

2. Filling: 150g of light cream, 2g of matcha powder, 10-15g of granulated sugar, 120g of honey red beans.

3. Another glutinous rice flour with microwave oven ding for a while to make hand powder.

? Practice?

1. Mix the glutinous rice flour, corn starch, sugar, milk and stir, cover with plastic wrap, poke a few small eyes with a toothpick and steam for 15 minutes.

2. Take out and add the butter, mix with a spatula, sift in the matcha powder (if you think it's dry you can add a drop of milk), mix with a spatula, wear disposable gloves when it's not too hot and knead until all the butter is absorbed.

3. Whip the light cream with the matcha powder and sugar to stiffen it a bit, and put it into a piping bag.

4. Divide the dough into 6 equal parts, sprinkle the surface with a little hand flour, roll it out into a 12cm circle, and with the help of a half-round mold (about 8cm) or a small bowl, squeeze half of the cream (about 15g) into the laminating bag, put in 20g of red beans, and then squeeze in some more cream (about 10g).

5. Close the mouth and pinch tightly, cut off the excess chirp, sprinkle a little hand powder into the paper tray, and refrigerate if not eaten immediately.